Finding that perfect fall coffee drink without breaking the bank or waiting in long drive-through lines can feel impossible. After all, those daily coffee shop visits add up quickly when you’re trying to get your pumpkin spice fix, and the situation gets even trickier when you’re juggling work deadlines and family schedules.
Luckily, this homemade Starbucks pumpkin spice latte hits all the marks: it tastes just like the original, takes only minutes to make at home, and costs a fraction of what you’d spend at the coffee shop.
Why You’ll Love This Pumpkin Spice Latte
- Budget-friendly coffee shop treat – Skip the expensive coffee shop visits and make your favorite fall drink at home for a fraction of the cost.
- Quick and easy preparation – Ready in under 25 minutes with simple ingredients you probably already have in your pantry.
- Real pumpkin flavor – Made with actual canned pumpkin instead of artificial flavoring, giving you that authentic fall taste you crave.
- Customizable to your taste – Adjust the sweetness and spice level to make it exactly how you like it, whether you prefer it sweeter or with more pumpkin pie spice.
- Cozy fall comfort – Perfect for those chilly autumn mornings when you want something warm and comforting to start your day.
What Kind of Pumpkin Should I Use?
For this homemade pumpkin spice latte, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin. Canned pumpkin is already cooked and has the perfect smooth consistency that blends easily into your latte without any grittiness. Make sure you’re buying plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any pure pumpkin puree from the baking aisle will do the trick. If you only have fresh pumpkin on hand, you can roast and puree it yourself, but canned saves you time and gives more consistent results.
Options for Substitutions
This cozy latte is pretty forgiving when it comes to swaps, so here’s what you can try:
- Canned pumpkin: Fresh pumpkin puree works great if you have it on hand. You can also try sweet potato puree for a similar taste and texture – just use the same amount.
- Pumpkin pie spice: No pumpkin pie spice? Mix together 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch each of ginger and cloves. This homemade blend works just as well.
- Brown sugar: White sugar, maple syrup, or honey all work fine here. If using liquid sweeteners like maple syrup, start with 2-3 tablespoons and adjust to taste.
- Espresso: Strong coffee works perfectly if you don’t have an espresso machine. Brew about 1/2 cup of coffee using double the normal amount of grounds, then use 2 ounces of that.
- Whole milk: Any milk you prefer works here – 2%, oat milk, almond milk, or coconut milk. Keep in mind that non-dairy options might not froth as well, but they’ll still taste great.
- Whipped cream: Skip the whipped cream if you want, or try a dollop of vanilla ice cream for an extra treat. Coconut whipped cream works well for dairy-free options.
Watch Out for These Mistakes While Making
The biggest mistake when making homemade pumpkin spice lattes is using cold milk instead of properly warmed milk, which prevents the pumpkin mixture from blending smoothly and can leave you with clumps floating in your drink.
Make sure to whisk the pumpkin puree, sugar, and spices together thoroughly before adding any liquid – lumpy pumpkin mixture will never dissolve properly no matter how much you stir.
Another common error is adding the hot espresso directly to cold ingredients, which can cause the mixture to curdle, so always warm your milk first and gradually combine everything while stirring constantly.
For the smoothest results, strain your pumpkin mixture through a fine-mesh sieve if you notice any stubborn lumps, and remember that whole milk creates the creamiest texture compared to lower-fat alternatives.
What to Serve With Pumpkin Spice Latte?
A pumpkin spice latte pairs perfectly with fall pastries like pumpkin bread, cinnamon scones, or maple glazed donuts that complement those warm spices. I love sipping mine alongside a buttery croissant or some pumpkin muffins for the ultimate cozy morning treat. If you’re in the mood for something a bit different, try it with oatmeal cookies or even a slice of coffee cake – the cinnamon and nutmeg flavors work so well together. For a lighter option, some vanilla biscotti or graham crackers make great dunking companions that won’t overpower the drink’s delicious pumpkin flavor.
Storage Instructions
Store Pumpkin Base: The pumpkin spice mixture is great for making ahead! Store it in a sealed container in the fridge for up to a week. I love having this ready to go so I can whip up a cozy latte whenever the craving hits.
Make Ahead Tips: You can prep a bigger batch of the pumpkin spice base and portion it into ice cube trays for easy single servings. Once frozen, pop them into a freezer bag and they’ll keep for up to 3 months. Just thaw one cube and mix it with your fresh espresso and warm milk.
Best Served Fresh: This latte tastes best when enjoyed right after making it while the milk is still warm and frothy. If you need to save some for later, store it in the fridge for up to 2 days and gently warm it up on the stove or in the microwave before serving.
| Preparation Time | 10-15 minutes |
| Cooking Time | 6-8 minutes |
| Total Time | 16-23 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 220-270
- Protein: 8-10 g
- Fat: 6-9 g
- Carbohydrates: 38-45 g
Ingredients
For the pumpkin syrup:
- 3/4 cup canned pumpkin
- 1/4 cup brown sugar (packed) or white sugar
- 1/2 tsp pumpkin pie spice
For the latte:
- 2 oz freshly brewed espresso
- 1 cup warmed whole milk
- Whipped cream, for topping
- Ground nutmeg, for garnish
Step 1: Prepare the Pumpkin Sauce
- 3/4 cup canned pumpkin
- 1/4 cup brown sugar (packed) or white sugar
- 1/2 tsp pumpkin pie spice
In a large saucepan over low heat, combine the canned pumpkin, brown sugar (either packed or white sugar), and pumpkin pie spice.
Cook the mixture, stirring occasionally, for about 6 to 8 minutes until the sugar is completely dissolved and the ingredients are well blended.
Remove from heat and let the mixture cool slightly.
Then transfer it to a high-speed blender and puree until the sauce is completely smooth.
This pumpkin sauce will be the base of your latte.
Step 2: Assemble the Pumpkin Spice Latte Base
- 1/4 cup pumpkin sauce (from Step 1)
- 2 oz freshly brewed espresso
Measure 1/4 cup of the pumpkin sauce (from Step 1) and place it in a mug.
Store the remaining pumpkin sauce in the refrigerator for another use.
Brew 2 ounces of espresso and pour it directly over the pumpkin sauce in the mug.
Stir well to fully combine the espresso and pumpkin sauce, creating a flavorful latte base.
Step 3: Froth and Add the Milk
- 1 cup warmed whole milk
Warm the whole milk until hot but not boiling.
Use a milk frother to froth the milk until it becomes light and fluffy.
Slowly pour the frothed milk over the espresso and pumpkin mixture in your mug.
I like to use whole milk here for a rich and creamy texture, but you can substitute any milk of your choice.
Step 4: Finish with Whipped Cream and Nutmeg
- whipped cream, for topping
- ground nutmeg, for garnish
Top your pumpkin spice latte with a generous dollop of whipped cream.
Sprinkle a pinch of ground nutmeg over the top as a garnish for that classic, cozy aroma.
For an extra treat, I sometimes add a dusting of cinnamon or even a drizzle of caramel sauce!
Tasty Starbucks Pumpkin Spice Latte
Ingredients
For the pumpkin syrup:
- 3/4 cup canned pumpkin
- 1/4 cup brown sugar (packed) or white sugar
- 1/2 tsp pumpkin pie spice
For the latte:
- 2 oz freshly brewed espresso
- 1 cup warmed whole milk
- whipped cream, for topping
- ground nutmeg, for garnish
Instructions
- In a large saucepan over low heat, combine the canned pumpkin, brown sugar (either packed or white sugar), and pumpkin pie spice. Cook the mixture, stirring occasionally, for about 6 to 8 minutes until the sugar is completely dissolved and the ingredients are well blended. Remove from heat and let the mixture cool slightly. Then transfer it to a high-speed blender and puree until the sauce is completely smooth. This pumpkin sauce will be the base of your latte.
- Measure 1/4 cup of the pumpkin sauce (from Step 1) and place it in a mug. Store the remaining pumpkin sauce in the refrigerator for another use. Brew 2 ounces of espresso and pour it directly over the pumpkin sauce in the mug. Stir well to fully combine the espresso and pumpkin sauce, creating a flavorful latte base.
- Warm the whole milk until hot but not boiling. Use a milk frother to froth the milk until it becomes light and fluffy. Slowly pour the frothed milk over the espresso and pumpkin mixture in your mug. I like to use whole milk here for a rich and creamy texture, but you can substitute any milk of your choice.
- Top your pumpkin spice latte with a generous dollop of whipped cream. Sprinkle a pinch of ground nutmeg over the top as a garnish for that classic, cozy aroma. For an extra treat, I sometimes add a dusting of cinnamon or even a drizzle of caramel sauce!
